I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. —Kelly Kirby, Mill Bay, Nova Scotia
- 1/4 cup refrigerated sweetened coconut milk
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 2 medium ripe avocados, peeled and pitted
- 1/4 cup baking cocoa
- 1. Place all ingredients in a blender; cover and process until smooth. Transfer to four dessert dishes. Refrigerate until serving, at least 2 hours.
1/3 cup: 181 calories, 11g fat (1g saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (12g sugars, 6g fiber), 2g protein.
Jun 4, 2019This is a quick and easy recipe. It was super yummy and we didn't miss the dairy.
Apr 16, 2019Wow! I mean, all I can say is Wow! I was iffy at first, but I love avocado pie, and I had two avocados I needed to use, so I threw caution to the wind, and I'm really glad I did! I used honey instead of maple syrup as the notes suggest, and it turned out so delicious! A little heavier than a dairy mousse, but just a little! Hubby wouldn't believe me that it was made from avocado until I showed him the recipe! So quick to make and so delicious! This is a real winner!
Feb 13, 2019I used this recipe as part of a "secret ingredient" lunch at work. Everyone loved it! Smooth, chocolatey, great tasting, and very easy to make!
Feb 7, 2019Oh. my! This is SO easy, SO quick, SO smooth and SO delicious! Great way to use up avocados when they are in season. We made it for just our family today, but I can't wait to serve it to guests!
Jan 30, 2019I wish I could give this recipe more than 5 stars...it's amazing!
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